https://calgaryavansino.com/recipes/hemp-seed-basil-pesto/
Ingredients
- 30g fresh basil leaves
- 65g hemp-seeds, shell-free
- 3 tbsp lemon juice
- 2 garlic cloves, peeled
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 100-125ml virgin olive oil
- 1/2 tsp red pepper flakes, optional
- 20g shredded parmesan (can be removed from recipe to make it dairy-free/vegan)
- 2 cups fresh basil leaves
- 1/2 cup hemp-seeds, shell-free
- 3 tbsp lemon juice
- 2 garlic cloves, peeled
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 1/3-1/2 cup virgin olive oil
- 1/2 tsp red pepper flakes, optional
- 1/4 cup shredded parmesan (can be removed from recipe to make it dairy-free/vegan)
There’s no excuse for buying pesto when you can make your own so quickly, plus it always has better flavour. Usually pesto is made with pine nuts but I use hemp seeds in this recipe instead, which are packed with omega-3 and omega-6 fatty acids. This is such a versatile recipe. You can mix it in with gluten-free pasta, spread on rye bread, or serve on portobello mushrooms or a freshly made caprese salad.
Throw all the ingredients together in a food processor or high-powered blender and mix until smooth. Add more oil if necessary and salt and pepper to taste. Hemp-seed pesto also tastes delicious when used as part of my Vegan Olive Tapenade Caprese dish or with Pesto Portobello Mushrooms.
